Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Microbreweries in Israel, A Hopping
As a young country with no legacy of beer brewing, the recent rise of microbreweries in Israel has been nothing short of remarkable. And the new breed of Israeli brew masters isn’t just sticking to the rule book. They’re being creative with their brews, incorporating local flavors and putting their own stamp on an ancient…
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Fragrant Iraqi Chicken and Rice
T’beet, a chicken stuffed with rice and spices and cooked buried in more rice and spices, was the traditional Sabbath lunch of the Babylonian Jews of Iraq for generations. I say “was” because apart from the older generation of exiled Iraqi Jews, like my mother and a few relatives, very few people make this dish…
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Dumpster Diving: A Way Jewish Way To Save Food?
During the wee hours of a recent morning I was doing quite the opposite of what I was taught to do as a child: moseying through the alleys of downtown Montreal picking things, particularly food items, out of the garbage. I wandered deliberately, winding my way in and out of the alleys behind Rue St….
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The Kitchen Bookshelf: Tasty Books for Your Yiddishe Mama
Mother’s Day may be a holiday that was made up by Hallmark, but it’s also one well worth celebrating. There’s perhaps no stronger stereotype of a Jewish mother than one who feeds her kindele well: She makes matzo ball soup and roasted chicken for dinner — and sends her children home with Tupperware containers filled…
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Post-Passover: USDA Hosts First Food and Justice Seder
Most of us know that Pesach is observed for eight nights. But when the United States Department of Agriculture chooses to celebrate and support the Jewish Food Movement, Pesach can, indeed, be extended one day longer. Fifty-five leaders from the Jewish Food Movement and representatives of United States Department of Agriculture gathered in Washington last…
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Schav Returns to Greenmarkets This Spring
One sure sign of spring in my Brooklyn neighborhood is the first sighting of the Mr. Softee truck. A hundred years ago, Jewish residents of the Lower East Side knew it was spring by the appearance of sorrel, or schav in Yiddish, on the neighborhood pushcarts. While the pushcarts are gone, nowadays you can find…
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Mixing Bowl: Defining Sustainability, A Tipsy Egg Cream, Michael Pollan’s Food Rules
Animal science expert Temple Grandin suggests some steps that kosher slaughterhouses could take to improve animal welfare on the op-ed page of the Forward. Josh Ozersky ponders why he thinks Jewish food is bad “I don’t claim to have an answer for this problem, which is one of the most baffling in all of American…
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Adventures in Culinary School, Part 3
Adventures in Culinary School, Part 1 Adventures in Culinary School, Part 2 As of a few weeks ago, I have officially completed kosher culinary school. I’m not a chef, and certainly not professional, but I’d like to think that I’ve come away with a few tricks and techniques not to be found in the average…
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‘The Sacred Table’: Moving Beyond Our Food Comfort Zones
Since I started working on “The Sacred Table: Creating a Jewish Food Ethic” over a year ago, I have noticed something interesting about people’s reaction to this anthology which explores the Reform Jewish approach to food and food production. Upon viewing the wide range of topics discussed in the book (essays subjects range from ritual…
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Shabbat Meals: A Soviet Soup Tastes Like Freedom in the New Country
If you are Russian, then you know implicitly that, much like the proverbial tree in the forest, a meal didn’t actually happen unless soup was involved. Or, in my grandmother’s words, if we didn’t eat our soup, our kishki (intestines) would dry up. Consequently, I have spent a lot of my life eating soup. Like…
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Tasting Israel: Culinary Tours of the Holy Land
Until recently, kibbutzniks came to Israel to experience communal living, pilgrims of all religions came to bask in the spiritual glow of Jerusalem, and revelers came to party in Tel Aviv — but gourmands? That all began to change a few years ago, as boutique farming and winemaking took root in the Negev, Mahane Yahuda…
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